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This recipe has been contributed by Geoffrey Johnson, President of en Ville Event Design and Catering. Seldom will you see a recipe from a gourmet chef with so few ingredients and which is so easy to prepare. I've heard of pineapple on the grill, but strawberries?

Heat your barbecue as hot as it will go. Take two dozen large, juicy, ripe strawberries and hull them. Take three tablespoons of black peppercorns and place them on a wooden board. Roll the bottom of a small saucepan across the top of the peppercorns to crush them. Place the strawberries into a bowl and toss with the freshly crushed black pepper.

Literally, throw them on to the barbecue, shut the lid down, and wait 25 seconds. Then open the lid and turn the strawberries over. This should not take more than 5 seconds otherwise you’ll lower the temperature of the barbecue. Close the lid again and give it another 25 seconds.

Scoop them out and serve them immediately with a dollop of crème fraiche and you will be in heaven. Alternative toppings would be a mixture of equal parts plain yoghurt and sour cream with a touch of sugar to taste. This is called “Rushing Cream.” I call it this because I’m always making it in a hurry.

As we normally taste pepper with the enzymes of beef, the pepper on the strawberries will not taste as you expect. This will be a totally different taste sensation. My recommendation for wine is something with bubbles. Try with Segura Viudas Brut Reserva Cava or Pol Roger Brut non vintage Champagne .